At the age of 13 my parents moved my family to Springfield, Illinois, home of the Horseshoe, Ponyshoe, and Breakfast Horseshoe....These meals are NOT for the health concious people out there, I refer to...
Author: Jennifer McConnell
This recipe is easy and delicious, one that my family has enjoyed for years...
Author: Donna Perri
I have been making this stew for years and everyone raves about it! Even my four picky kids with different tastes. They always ask for more! Hearty and thick yet tender beef (it gets thicker the more you...
Author: Michelle Baribeault Sanderson
Very tender traditional roast made with beef gravy.
Author: desimone.ray
Author: Patricia Murray
Okay, folks, this isn't your Mama's liver! It's time to bring this nutritionally super-charged food back to the dinner table, Delicious caramelized onions are served with tender slices of calf's liver...
Author: BonniE !
We love fajatia's, and there's always some leftover so I make burritos for the guys lunches.
Author: Lynn Socko
My husband loves veal chops, and this is my go-to, fool-proof recipe. Brining is optional, but I highly recommend it. You will be guaranteed butter soft chops! You can brine the chops the evening before...
Author: Tess Geer
My Gram used to make this delicious meal all year round. It didn't have to be St. Patty's to enjoy! I love the ease of using the crock pot and how tender the brisket becomes...Delicious! Enjoy!
Author: Cassie *
These little parcels are made with seasoned ground meat sealed in egg roll wrappers; they are then deep fried. Serve with salsa and guacamole if desired, but plain they are a dream. This recipe was handed...
Author: Vicky
You can use other types of ribs (baby back ribs) but these tend to have more meat on then.
Author: Vicki Butts (lazyme)
This is an absolutely gorgeous plate. I served a beautiful Italian salad with a cheesy garlic bread to compliment it. The Rotel tomatoes set this recipe apart and add just a bit of spicy heat. This is...
Author: jamie Beecham
Author: Melissa Clark
We love Beef liver, but don't have it that often, and usually when I do, I always forget to take pictures, this time I REMEMBERED. I got it on sale only $1.78 for 4 pieces of liver. Great deal. I served...
Author: Rose Mary Mogan
Author: Andrew Schloss
I have had this recipe for decades. I originally clipped it from a magazine, but don't remember which one or what year - the clipping is quite tattered now! In the clipping write-up, it says, "A really...
Author: Martha Price
Oh, so good! I got this recipe from a friend I worked with in California in the 1980's. She was an amazing woman of Chinese descent. I learned so much from her about her family's culture and the wonderful...
Author: Kathie Carr
When my children were young and it was time to pick out our Christmas tree, we would go to the nearest tree farm to cut our own. We lived in a much colder climate at that time, so it was usually a very...
Author: Elaine Bovender
Make the ultimate steak sandwich with tender and juicy steak and sauteed onions served on a toasted hard roll with garlic-Parmesan mayonnaise, provolone cheese and Italian seasoning. Don't forget to roll...
Author: fotoe!78
This sirloin steak is pan-fried with onions, mustard, and a mushroom cream sauce.
Author: Colin Price
Author: Caroline Crawford
After its been marinated you can either broil or grill it.
Author: Amber
Delicious and romantic dinner for 2.
Author: MICHELLE0011
Ramadahn Recipe: Sambousa is an Arabic egg roll. Ground lamb is an excellent substitute for ground beef, it adds a great taste!
Author: Raffaella
My family loves these stuffed sandwiches. Easy for entertaining makes enough for a crowd.
Author: Stephanie Muro
This is a family tradition for Christmas Eve! Serve with a green salad and a loaf of warm bread. It can also be made in a slow cooker.
Author: It's A New Day
There are very few things in life as beautiful as a glistening, smoky flank steak on a grill, being painted with beerbecue sauce. Any beer will do, but try to use something on the more aggressive side...
Author: Chef John
Author: John J. Nihoff